The finished recipe. Chicken Tikka with Cucumber Raita and RiceIngredients 1 to 6. 170 g Chicken breast (In 4 cm chunks. Smaller ones dry out under the grill. Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.). 100 g Greek yogurt, 0% fat (Half for the marinade, half for the raita.). 1 tbsp (15 g) Indian curry paste (A tikka or tandoori paste. Pastes are 20% fat from the oil they are bound with, so a tablespoon is 38 kcal.). 1 clove, about 3 g Garlic. A thumb, grated Fresh ginger. A squeeze Lemon juiceIngredients 7 to 11. 80 g Cucumber. A few leaves, chopped Fresh mint. 120 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.). 40 g Red onion. To taste SaltStep 1. Mix half the yogurt with the paste, garlic, ginger, lemon and salt, coat the chicken and leave it in the fridge for at least two hours.Step 2. Grate the cucumber, squeeze it dry, and stir it into the rest of the yogurt with the mint and a pinch of salt.Step 3. Thread the chicken onto skewers and grill as close to a very hot grill as you can for twelve minutes, turning twice, until blackened at the edges and cooked through.Step 4. Serve on the rice with the raita and the onion sliced thinly and soaked for five minutes in cold water.
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